Christmas brings out a ton of family time along with the holiday monsters in your picky eaters.

Dish out these creative and fun recipes that your little ones are sure to love, perhaps brake away from your routine diet for a fun twist for yourself too. Check out these amazing recipes that you can whip up almost in no time:

If you are wondering about sourcing your ingredients, worry no more, we have got you all covered. All you need is hidden behind a click.

1.Apple Doughnuts

Make these doughnut-style apple rings for a picnic with the kids. Children will love helping to make, decorate and eat these fruity treats, and there's no cooking required.

Ingredients
150g soft cheese
2 tsp honey
3 apples (use a crunchy eating variety)
3-4 tbsp almond or peanut butter (optional)
coloured sprinkles , to decorate

Method
STEP 1
Mix the soft cheese with the honey and set it aside. Peel the apples, then slice each through the core into five or six rings, about 1cm thick. Use an apple corer or small round biscuit cutter to stamp out a circle from the middle of each slice, removing the core and creating ‘doughnut’ shapes. Pat the slices dry using kitchen paper – they should be as dry as possible to help the toppings stick.

STEP 2
Spread some nut butter over the slices, if using, then top with the sweetened soft cheese. Decorate with the sprinkles and serve


2. Simple Stir-fry

Ingredients
500g vegetables such as carrots, baby corn, broccoli, courgettes, red peppers and cabbage or pak choi
1 tbsp rapeseed oil
1 garlic clove, sliced
1cm fresh ginger, grated
1½ tbsp reduced salt soy sauce
2 tbsp sweet chilli sauce (optional)
200g cooked prawns, salmon (flaked) or chicken breast (shredded)
200g egg noodles, cooked

Method
STEP 1
Finely chop or slice the vegetables into pieces roughly the same size. Slice the carrots diagonally, slice the baby corn, cut the broccoli into small florets, then slice the stem, and finely slice the peppers, cabbage or pak choi. Heat the oil in a large frying pan or wok, then fry the garlic and ginger for 1 min.

STEP 2
Add the veg and toss to coat. Fry for 2-3 mins, then add the soy sauce and chilli sauce, if using, and mix well. Cook for 2-3 mins more until the veg is tender. Stir in the prawns, salmon or chicken and heat through. Serve over the noodles.


3. Banana Pancakes

Ingredients
350g self-raising flour
1 tsp baking powder
2 very ripe bananas
2 medium eggs
1 tsp vanilla extract
250ml whole milk
butter, for frying
To serve
2 just ripe bananas, sliced
maple syrup (optional)
pecan halves, toasted and roughly chopped (optional)

Method
STEP 1
Sieve the flour, baking powder and a generous pinch of salt into a large bowl. In a separate mixing bowl, mash the very ripe bananas with a fork until smooth, then whisk in the eggs, vanilla extract and milk. Make a well in the centre of the dry ingredients, tip in the wet ingredients and swiftly whisk together to create a smooth, silky batter.
STEP 2
Heat a little knob of butter in a large non-stick pan over a medium heat. Add 2-3 tbsp of the batter to the pan and cook for several minutes, or until small bubbles start appearing on the surface. Flip the pancake over and cook for 1-2 mins on the other side. Repeat with the remaining batter, keeping the pancakes warm in a low oven.
STEP 3
Stack the pancakes on plates and top with the banana slices, a glug of sticky maple syrup and a handful of pecan nuts, if you like.


4. Veg and cheese rolls

Ingredients
1 tbsp olive or rapeseed oil
1 large onion , halved and grated (kids might need to wear goggles to avoid any tears!)
2 carrots , grated
1 beetroot , grated (wear gloves to avoid pink fingers)
100g mature cheddar , grated
small bunch thyme , leaves picked
50g flaked almonds
320g sheet puff pastry
1 egg , beaten
salad or baked beans, to serve

Method
STEP 1
Heat the oil in a large pan. Add the onion and sizzle for 5 mins, stirring now and then, until softened. Add the carrot and beetroot, season well and cook gently for 5-10 mins, stirring until the veg is soft. Tip into a bowl.
STEP 2
Stir the cheese and thyme leaves into the vegetable mixture while it’s still warm. Roughly crumble half the almonds in your hands and add these to the bowl too. Chill the mixture for 30 mins or so until cool enough to handle.
STEP 3
Unroll the pastry. Cut in half lengthways, then pile the cooled filling down the middle of each strip of pastry. Brush the edges of the pastry with a little beaten egg, then fold the sides over to cover the filling. Turn the rolls over so the pastry seam is tucked underneath and cut each roll into 3, so you have 6. Place on a baking tray lined with baking parchment, brush with a little more egg and sprinkle over the remaining almonds. Chill until ready to cook (or at least 15 mins). Heat oven to 200C/180C fan/gas 6.
STEP 4
Bake for 20 mins until golden brown. Serve the rolls warm or cold with salad or baked beans.



5. Omelette Wedges

Ingredients
3 spring onions
200g new potatoes
4 rashers smoked bacon
2 tbsp sunflower oil , plus 1 tsp
8 eggs
1 tsp English mustard (ready-made rather than powder)
85g mature cheddar
2 tomatoes

Method
STEP 1
Finely chop the spring onions and set aside. Thickly slice the potatoes (there is no need to peel them first), then boil in a pan of lightly salted water for 10 mins until just tender. Drain.
STEP 2
Meanwhile snip the bacon into pieces with scissors. Heat a frying pan with 1 tsp oil, then stir-fry the bacon until it turns pink. Add the spring onions to the pan, stir briefly for a couple of secs to slightly soften, then tip the bacon and onion into a bowl. Wash and dry the frying pan.
STEP 3
Break the eggs into a bowl, then whisk with the mustard and a little salt and pepper. Make sure you don’t get any shell into the mix. If you are worried you might, you can break the eggs into a cup, one at a time, before adding to the bowl – or ask an adult to break them for you.
STEP 4
Grate the cheese and add half to the egg mixture with the cooked bacon, onions and potatoes. Gently stir to mix everything. Heat 2 tbsp oil in the pan; when it is hot, pour in the mixture, then stir a couple of times as it sets on the base of the pan to start it cooking.
STEP 5
Turn on the grill so it has time to heat up. Leave the omelette to cook, undisturbed, over a low heat for about 6 mins. Meanwhile, cut the tomatoes into wedges, scatter over the omelette and sprinkle with the grated cheese.
STEP 6
When the omelette seems set on the base, but is still a little eggy on top, put the frying pan under the grill to cook the last of the egg mixture and melt the cheese. Cool for 5 mins, then turn out of the pan. Cut into wedges and serve with ketchup, toast, tea and orange juice for a delicious family breakfast.


Christmas is, of course, the time to be home, in heart and soul. Make the best of all the time in your hands with your family while we keep you supplied all the time. Just a click away from procuring everything you need, more than just grocery, fruits and vegetables ,household essentials, health and beauty products, kitchen utensils, stationery, toiletries and much more.
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Happy Cooking :) !